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Crème Brûlée Cookies Recipe

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★★★★★

4.8 from 72 reviews

Crème Brûlée Cookies combine the rich, creamy decadence of classic vanilla custard with buttery, tender cookies, topped with a perfectly caramelized sugar crust. This elegant treat mimics the beloved French dessert with a crisp brûlée topping and a luscious custard center nestled in a delicate cookie base, delivering a sophisticated yet delightful bite-sized dessert experience.

Ingredients

Scale

For the Cookie Dough:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk (extra richness)
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract (optional but adds sophistication)

For the Vanilla Custard Filling:

  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean (or 2 tsp vanilla extract—bean is better for aesthetics)
  • 2 tbsp unsalted butter
  • Pinch of salt

For the Brûlée Topping:

  • 1/2 to 3/4 cup granulated sugar (for torching, about 1–2 tsp per cookie)

Instructions

  1. Make the Custard Filling (Do This First): In a medium saucepan, combine milk and cream. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk mixture. Heat over medium until it just starts to simmer, then remove from heat and let steep for 10 minutes. Remove the vanilla pod. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour about a third of the hot milk mixture into the eggs while whisking constantly to temper them. Pour this mixture back into the saucepan with remaining milk and cook over medium heat, whisking until thickened (3-5 minutes). Remove from heat and whisk in butter and salt until smooth. Press plastic wrap on the custard surface and refrigerate for at least 2 hours until cold and thick.
  2. Make the Cookie Dough: Whisk flour, baking powder, and salt in a bowl. In a large bowl or stand mixer, beat softened butter and sugar on medium-high until light and fluffy for 3-4 minutes. Add whole egg and egg yolk, beating well after each addition. Mix in vanilla and almond extracts. Add flour mixture and mix on low just until combined. Divide dough in half, form discs, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
  3. Shape the Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment. Let dough sit 5-10 minutes after removing from fridge. Roll to 1/4-inch thickness on lightly floured surface. Cut rounds with a 3-inch cutter, about 12-15 per disc. Place on sheets spaced 2 inches apart. Press a deep indent (halfway through) in each cookie center for custard. Re-roll scraps and repeat.
  4. Bake: Bake cookies 12-15 minutes until edges just start turning golden and centers remain pale. Avoid overbaking to keep them soft and tender. Remove immediately and press centers again if puffed, using the back of a spoon. Cool on baking sheet 5 minutes then transfer to wire rack.
  5. Fill with Custard: Once cookies are fully cooled, fill the indents. Pipe chilled custard into each center, about 1-2 tablespoons per cookie, leveling or slightly mounded. Smooth tops with an offset spatula or spoon. Refrigerate filled cookies at least 30 minutes to firm custard.
  6. The Brûlée Moment (The Fun Part): Just before serving, sprinkle 1-2 teaspoons granulated sugar evenly over each custard surface. Use a kitchen torch held 3-4 inches away, moving in circular motions, to melt and caramelize sugar to a deep amber glassy shell. Allow sugar shell to cool and harden 2-3 minutes. Serve immediately for the signature crispy crackle effect.

Notes

  • Use a kitchen torch for authentic brûlée caramelization; alternatives like broilers won’t achieve the same effect.
  • Tempering the eggs in custard is crucial to avoid curdling.
  • Chilling the dough makes it easier to handle and helps maintain cookie shape while baking.
  • Press cookie centers deeply before and after baking to ensure plenty of room for custard filling.
  • For best flavor and texture, eat cookies the same day they are brûléed.
  • Cookies can be refrigerated for up to 2 days after filling but brûlée topping should be done fresh before serving.
  • Using a vanilla bean in the custard adds authentic flavor and speckled appearance but vanilla extract is an acceptable substitute.

Keywords: Crème Brûlée Cookies, vanilla custard cookies, brulee topping, decadent cookies, custard-filled cookies, French dessert cookie

Find it online: https://todayquickmeals.com/creme-brulee-cookies-recipe/